SALMON WITH ALMOND STUFFING

Yields6 Servings

1 tail end salmon piece filleted about 2kg

Olive oil

Salt and freshly ground black pepper

2 lemons

Bunch parsley, finely chopped

Bunch dill, finely chopped

1 tbsp dried tarragon

1 clove garlic finely chopped

30 g breadcrumbs

60 g butter melted

75 g chopped almonds

Preheat the oven to 140C/Gas1; place a large sheet of double thickness foil on a large baking tray

Place one fillet of the fish, skin side down, on the baking tray; rub all over with olive oil, salt and pepper; finely grate the zest from both lemons and squeeze the juice from one lemon

Mix together the herbs, breadcrumbs, lemon zest and juice, garlic, butter and chopped almonds in a bowl; season well

Spread the stuffing on the fish fillet and place the other side of the salmon on top and sprinkle any remaining stuffing on top of the fish

Tie the salmon tightly in a criss-cross pattern using kitchen string; wrap the foil over the salmon to make a loose but tightly sealed parcel

Bake in the oven for about 2 hours until the salmon is cooked through; cool slightly in the foil

Remove the foil and place the salmon on a serving plate; garnish with parsley to serve

SALMON WITH ALMOND STUFFING

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